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Grapefruit marmalade pork belly with caramelised red cabbage
Serves 4 Starters and mains
Ingredients
- 1.5kg piece boneless and rindless pork belly
- 6tbsp grapefruit marmalade (if you don’t have any, orange marmalade would also work)
- 1 small red cabbage
- 30g unsalted butter
- 2tbsp light brown muscovado sugar
- 2tbsp cider vinegar
- sea salt flakes
- coarse black pepper
- 1.2 litres water
Method
The day before cooking, cut the pork belly in half and place it in a sealable food bag. In a mixing bowl, dissolve 4tbsp of salt in 1 litre of the water, then stir in 1tbsp of pepper, pour it all into the bag with the pork, and seal. Refrigerate overnight or for at least 8 hours.
Preheat the oven to 240C/ 475F/Gas 9. Place the pork slices, out of their brine, skin-side up in a deep roasting dish and roast, uncovered, for 30 minutes.
Meanwhile, mix together the remaining water and the marmalade with 1⁄2tsp of salt and 1tsp of pepper.
When you take the pork from the oven, reduce the temperature to 170C/325F/Gas 3 then pour the marmalade mixture over the pork and cover the roasting dish with foil. Return the pork to the oven and cook for a further 2 hours, until the meat is incredibly tender.
Increase the heat of the oven to 230C/455F/Gas 8 and remove the foil. Cook for a final 10-15 minutes. Remove from the oven and allow to rest while you prepare the cabbage. Thinly shred the cabbage.
Heat the butter in a frying pan over a high heat then add the cabbage and turn the heat down to medium-high. Stir-fry for 5 minutes, then add the sugar and vinegar, and cook, on a low heat, for 15 minutes until the cabbage is soft and caramelised.
Remove the pork from the cooking juices and cut each piece in half. Skim the excess fat from the cooking juice and discard, then serve the cabbage with the pork and a drizzle of the juices.
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